AZ AFRICAN

A complete lunch deal including a starter, main course, and drink. Ideal for a balanced and quick meal.

The most complete lunch deal with starter, main course, dessert, and drink. Perfect for hearty appetites.

West African traditional drink made from infused hibiscus flowers. Tart and fruity flavor, often served very cold. Rich in vitamin C.

Spicy and refreshing juice made from fresh ginger root. Enhanced by pineapple and lemon to balance the ginger's intensity.

An exotic blend combining the characteristic tartness of tamarind and the sweetness of pineapple. A thirst-quenching drink with a unique taste.

Creamy drink made from the pulp of the baobab fruit (monkey bread). Sweet-sour taste reminiscent of yogurt or pear, rich in nutrients.

Standard soda or carbonated drink in individual size.

Large bottle of soda or water, ideal for sharing.

Rich chocolate cake with a molten center. Served hot or warm, moist texture and intense cocoa flavor.

Classic Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. Sweet and creamy.

Traditional West African dessert (also called Thiakry). Mixture of millet couscous and sweetened yogurt or curdled milk, flavored with vanilla and spices.

Fried triangular fritters, stuffed with spiced minced beef. Crispy on the outside and savory on the inside.

Small fried half-moon shaped turnovers, typical of Senegal. Stuffed with a choice of tuna or beef, often served with a spicy tomato sauce.

Thin and crispy brick pastry sheets folded and fried, filled with tuna or chicken. Light and golden.

Marinated chicken wings cooked over charcoal or in the oven. Smoky flavor and slightly caramelized skin.

Fresh mixed salad with savory braised chicken, accompanied by crunchy vegetables and sweet corn.

Meal salad garnished with tender braised beef pieces, served on a bed of green salad and tomatoes.

Fresh salad (note: the menu description mentions braised beef, but the title indicates avocado and shrimp).

Iconic West African dish. A beef stew simmered in a creamy peanut paste sauce. Served with white rice.

Chicken version of the famous Mafé. The meat is tender and coated in a rich peanut and tomato sauce.

Senegalese specialty. Chicken marinated then cooked with lots of caramelized onions, lime, and mustard. Tangy and savory taste.

Variation of the Senegalese national dish (Thieboudienne) without tomato ('white'). Rice cooked in a broth with mutton and fresh vegetables.

The famous 'red Thieboudienne'. Rice cooked in a rich tomato sauce with fish and various vegetables (cabbage, carrot, cassava). The ultimate festive dish.

Chicken version of the red Wolof rice. The rice absorbs the flavors of the tomato sauce and simmered vegetables.

Ivorian dish composed of a fermented cassava paste (Placali) served with a sticky sauce made from okra (Kopé) and beef.

Creamy red sauce made from palm nut pulp. Served with beef and accompanied by rice or Foutou (pounded plantain paste).

Popular street food from Abidjan. Cassava semolina (Attiéké) served with pieces of fried tuna, chopped fresh vegetables, and chili.

Chicken pieces marinated in spices and grilled on skewers. Tender and fragrant.

Seasoned beef cubes grilled on skewers. Juicy and flavorful.

Half chicken marinated and slowly cooked over charcoal. Crispy skin and melting flesh.

Tender lamb meat braised with African spices. Rich in flavor.

Whole tilapia marinated and grilled over charcoal. Often served with an onion and tomato sauce.

Capitaine (fish with firm white flesh) braised with spices. A noble fish appreciated for its delicate texture.

Whole fish (Sea bream or Sea bass) grilled to perfection. Savory white flesh, crispy skin.

Extra portion of fragrant jasmine rice.

Portion of pasta.

Choice of side dish: plain white rice or potato fries.

Small mixed salad as a side.

Fried slices of ripe plantain. Crispy, golden, and sweet.

Rice cooked in a tomato sauce, typical of Thieboudienne (Wolof rice).

Fermented cassava semolina, texture similar to couscous but lighter and slightly acidic. Staple side dish in Ivory Coast.

Herb and spice condiment sauce, often served with grilled meats.

Extra strong spicy sauce.

Extra portion of sauce (Yassa with onions or Mafé with peanuts).

Fried sweet potato sticks, sweet taste and melting texture.

Extra piece of chicken.

An extra skewer of meat.